Grilled Corn on the Cob in Foil

This grilled corn on the cob in foil has no husk and is topped with jalapeno-lime aioli and Parmesan cheese. It is quick and easy to make and so delicious, ideal to serve in barbecue cookouts, and more! Plus, find out how to grill corn easily!

How to grill corn on the cob in foil

You can grill corn on the cob in foil without husk either indoors or outdoors. Find out how below!

Outdoors or on the Barbecue Grill: 

1. Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak  for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling).
2. Shake off excess water from the cobs. Then, tear 4 rectangular sheets of  aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below. Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically.
3. Using tongs, remove cobs from the grill and open the foil with oven mitts. Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.

Indoors or on a Griddle Pan: 

1. In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes-- but only if you want to add extra moisture to the corn; otherwise, skip this step.
2. Shake off excess water from the cobs, if you have soaked them. Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough.
3. Then, tear 4 rectangular sheets of  foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly.
4. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often. Using oven mitts, remove from heat and open foil carefully. It will be super hot!!!
5. Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.
6. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese. SEE step pictures below! 

Jalapeño-lime aioli to serve with grilled corn on the cob without husk 

Place jalapeño, mayonnaise, lime juice, and spices in a food processor or blender and process/blend until smooth.

Drizzle aioli over the grilled corn cobs, and sprinkle on top with Parmesan cheese. Garnish with the chopped cilantro, if desired.

Summer has not officially arrived yet, but temperatures are soaring almost everywhere.

Since the scent of food on a grill is my favorite summer "aroma,"  today we will be enjoying the gorgeous and healthy Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese and learning how to grill corn on the cob in foil. Yes!!!!

This is a simple gluten-free recipe that will put a smile on everyone's face, no matter how young or old. Of course, if you are serving children or adults who cannot tolerate spicy food, you can serve the grilled corn plain or simply topped with butter and Parmesan cheese.

This is a dish that can be served along with Grilled Chicken Legs, a fresh salad, and Caipirinha or Berry Caipilé  Drink with Tangerine Popsicle (Caipilé de Frutas Vermelhas).

As for refreshing desserts, I would suggest a mango ice cream recipe,  or passion fruit mousse.

I hope you enjoy the upcoming summer and what generally comes with it-- vacation!!!! Ah, I am so looking forward to mine... 🙂

Bom apetite!!!

Storage

Store grilled corn on the cob in an airtight container in the fridge for up to 3-4 days. Freeze for up to 2 months.

Thaw in the fridge and reheat in the microwave for 2 minutes or until hot.

More grilling recipes

• Easy grilled salmon
• Griddled pork chops
• Grilled cheese sticks
• Red wine barbecue pork ribs
• Grilled chicken legs

PIN & ENJOY!

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5 from 5 votes

Grilled Corn on the Cob in Foil with Jalapeno-Lime Aioli and Parmesan

This grilled corn on the cob in foil has no husk and is topped with jalapeno-lime aioli and Parmesan cheese. It is quick and easy to make and so delicious, ideal to serve in barbecue cookouts and more! Plus, find out how to grill corn easily!

Course:Side Dish

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories272 kcal

Author Valentina Dimitrova

Cost $ 1.00 per person

Equipment

• Grill or grill pan
• bowl

Ingredients

For the Grilled Corn on the Cob in Foil:

• 4 ears of fresh corn with both husk and threads removed
• Olive oil to brush
• A pinch of salt
• A pinch of freshly ground black pepper
• A pinch of nutmeg optional

For the Jalapeño-Lime Aioli:

• 1 jalapeño chile stem removed, deseeded, and chopped
• 1-½ tablespoons freshly squeezed lime juice
• ½ cup mayonnaise
• Salt to taste
• A pinch of freshly ground black pepper
• ½ teaspoon paprika for smokiness
• 1 teaspoon of garlic powder
• Shredded Parmesan cheese for a dairy-free version, skip the cheese
• Chopped fresh cilantro to garnish

Instructions

Outdoors or on the Barbecue Grill:

•  Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak  for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling).
• Shake off excess water from the cobs. Then, tear 4 rectangular sheets of  aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below.
• Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically. Using tongs, remove cobs from the grill and open the foil with oven mitts.
• Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.

Indoors or on a Griddle Pan: 

• In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes-- but only if you want to add extra moisture to the corn; otherwise, skip this step. Shake off excess water from the cobs, if you have soaked them.
• Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough. Then, tear 4 rectangular sheets of  aluminum foil. Place one cob in the center of each sheet of aluminum foil.
• Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often.
• Using oven mitts, remove from heat and open foil carefully. It will be super hot!!! Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.
• Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.

Recipe Notes

STORAGE

Store leftovers in an airtight container for up to 4 days. Freeze grilled corn for up to 2 months. Thaw in the fridge and heat in the microwave for 2 minutes or until hot. 

Nutrition

Calories: 272kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 273mg | Fiber: 2g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg

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